Crusted Fish And Ratatouille A La Plancha

Name: Crusted Fish And Ratatouille A La Plancha
Ingredients: 2 tablespoons piment d'espelette (espelette pepper powder); 2 teaspoons italian seasoning, preferably mccormick gourmet organic italian seasoning; 1 teaspoon onion powder, preferably mccormick gourmet onion powder, california; 1/2 teaspoon sea salt, preferably mccormick gourmet sicilian sea salt; 2 cups diced eggplant (1/2-inch dice); 1 cup red or orange bell pepper (or 1/2 cup each) cut in 1/2-inch dice; 1 cup diced white onion (1/2-inch dice); 1/2 cup diced yellow squash (1/2-inch dice); 1/2 cup diced zucchini (1/2-inch dice); 3 tablespoons olive oil, plus additional for brushing plancha; 2 tablespoons basque-inspired rub with espelette pepper, divided; 1/2 teaspoon sea salt, preferably mccormick gourmet sicilian sea salt; 1 1/2 cups diced plum tomatoes (1/2 inch dice), divided; 6 skinless firm white fish fillets, such as sea bass, cod, or halibut (4 ounces each); 1 tablespoon chopped fresh parsley

Pauline Lacsamana|Dec. 23, 2016 12:56 pm EST

4.5 (2 ratings)

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Indulge in big flavor with this recipe inspired by French cuisine. The heat from the plancha grill creates a sear and flavor crust on the outside but leaves the center moist.Recipe courtesy of McCormick.

Servings

6

Ingredients

2 tablespoons piment d'espelette (espelette pepper powder)
2 teaspoons italian seasoning, preferably mccormick gourmet organic italian seasoning
1 teaspoon onion powder, preferably mccormick gourmet onion powder, california
1/2 teaspoon sea salt, preferably mccormick gourmet sicilian sea salt
2 cups diced eggplant (1/2-inch dice)
1 cup red or orange bell pepper (or 1/2 cup each) cut in 1/2-inch dice
1 cup diced white onion (1/2-inch dice)
1/2 cup diced yellow squash (1/2-inch dice)
1/2 cup diced zucchini (1/2-inch dice)
3 tablespoons olive oil, plus additional for brushing plancha
2 tablespoons basque-inspired rub with espelette pepper, divided
1/2 teaspoon sea salt, preferably mccormick gourmet sicilian sea salt
1 1/2 cups diced plum tomatoes (1/2 inch dice), divided
6 skinless firm white fish fillets, such as sea bass, cod, or halibut (4 ounces each)
1 tablespoon chopped fresh parsley

Directions

Mix all ingredients in small bowl until well blended. Store in tightly covered jar in cool, dry place.
In a large bowl, place all of the vegetables, except tomatoes, with 3 tablespoons olive oil; toss gently to coat.
Sprinkle vegetables with 1 tablespoon Basque Rub and sea salt; toss gently to coat. Set aside.
In a blender container, place 3/4 cup of the tomatoes; cover. Blend until smooth. Set aside.
Heat plancha (flat cast-iron griddle) on grill over medium-high heat. Brush plancha lightly with additional olive oil.
Place seasoned vegetables on the plancha. Cook 5 to 6 minutes or until nicely charred and tender-crisp, turning occasionally.
Add the puréed tomatoes and remaining diced tomatoes to the vegetables on the plancha; cook and stir until heated through.
Remove vegetables from plancha. Keep warm.
Reduce heat to medium. Season both sides of fish with remaining 1 tablespoon Basque Rub. Brush plancha lightly with more oil. Place fish on plancha. Cook fish on both sides until fish is lightly charred and flakes easily with a fork, about 10 minutes per inch of thickness.
Serve fish with plancha grilled vegetables. Garnish with parsley.